"Nicely spiced, and deeply flavored from slow cooking, this
beer-braised
pork is versatile enough to feel at home in tacos, as sliders, or
simply
spooned atop some mashers for an unparalleled comfort meal."

What to buy: Use a brown ale such
as Newcastle; bitter or hoppy
beers
such as IPAs should be avoided, because they will make the
pork taste bitter.

1. Heat the oven to 300 degrees F and arrange a rack in the middle. Place
salt, chili powder, and cinnamon in
a small bowl and stir to combine.
Coat pork butt with 1 tablespoon of the vegetable oil, then coat
all
sides with all of the spice mixture. Let sit at room temperature for
30 minutes.
2. Heat remaining 1 tablespoon oil over medium-high heat in a Dutch oven
or a large, heavy-bottomed
pot with a tight-fitting lid until just starting
to
smoke, about 5 minutes. Add pork and brown on
all sides, about 15
minutes total. Remove pork to a plate and discard all but 1 tablespoon
of the
fat in the pot.
3. Reduce heat to medium and add garlic, chiles, and onions. Cook, scrap-
ing up any browned bits from
the bottom of the pot, until softened,
about 15 minutes. Increase heat to medium high, add reserved
pork
and beer, and bring to a boil. Cover, transfer to the oven, and cook
until pork is tender and
falls apart when shredded with a fork, about
3 hours.
4. Place a large strainer in a large bowl and pour the contents of the pot
into the strainer,
reserving the liquid. Place pork and strained solids
back in the pot and shred pork with two forks,
removing any large
pieces of fat. Measure 3 cups of the reserved braising liquid (you may
not need
all of it). Use a fat separator to remove the fat from the
liquid until you have 1 cup.
(Alternatively, let the pork and braising
liquid cool, then refrigerate both overnight or until the
fat solidifies
on the surface of the liquid. Once the fat has formed a hard layer,
scrape it off
and discard.) Add liquid to the pot and stir to combine.
Add cider vinegar and stir to combine.

Toast mustard seeds, coriander seeds, and peppercorns in a medium
saucepan over medium heat until fragrant, about 2 minutes. Add vinegar,
water, salt, and sugar and bring to a rapid simmer.
Meanwhile, place carrots and shallot in a 1-quart heatproof container with
a tight-fitting lid.
Once the vinegar mixture simmers, pour over vegetables,
making sure to cover them completely. Allow mixture to come to room
temperature, about 1 hour, then cover. Store in the refrigerator for at least
12 hours before using.